BERN'S STEAK HOUSE
1208 S HOWARD AVE
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong hanging on pipe at end of grill line. Chef removed tongs and placed at dishwasher. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Chef washed onions. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop crab claws in refrigerator next to prep sink on cooks line. Chef removed and properly stored beef. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp codling holding at (45F) at 3:26 chef placed shrimp on ice for rapid chill. Temperature at 3:50 (39F). Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature measuring device not used to check dishwasher.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours on sauté line has no date markings. Chef added proper date markings to heavy cream. Corrected On-Site
Food safety inspection conducted on 3/20/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 2/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/4/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Chef removed ice scoop. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cooks line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Chef removed cloth. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Chef turned on cold water. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to line pan of oysters.
- 03G-47-2:Intermediate - Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Growing Land crest sprouts with no process waiver. Warning
Food safety inspection conducted on 12/4/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-07-23: **Time Extended**
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
- 08B-31-4:Basic - Food stored in undrained ice. Raw beef stored in melted ice. Chef drained water and properly stored steak. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth and placed cutting board at dishwasher. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wash cloth sanitizer quaternary ammonia at 50ppm. Chef discarded sanitizer. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Food safety inspection conducted on 5/21/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 8/31/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by lobster tank has buildup of black-mold like substance. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in Simon bucket in bakery station. Chef properly stored mop. Corrected On-Site Repeat Violation
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food safety inspection conducted on 8/31/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).